Cut off any of the excess fat on the
Boneless, Skinless Chicken Thighs (3 lb)
Season the chicken with
Salt (1/2 Tbsp)
Ground Black Pepper (1/4 tsp)
Plain Yogurt (3/4 cup)
Ground Cardamom (1 tsp)
Ground Cumin (1 tsp)
Ground Coriander (1 tsp)
Chili Powder (1 Tbsp)
Ground Turmeric (1 Tbsp)
Garam Masala (1 Tbsp)
Fresh Ginger (1 Tbsp)
Vegetable Oil (1 1/2 Tbsp)
Garlic (1 tsp)
Mix well so that the chicken is all coated with the spices evenly. Cover with plastic wrap and place in the fridge to allow it to marinate for at least 2 hours.
In a large pot over medium heat, add
Clarified Butter (2 Tbsp)
Place all the chicken pieces in the pan and cook the chicken through, about 10 minutes. Once cooked remove onto a plate.
Into the pan still on medium heat, add the
Coconut Milk (1 1/4 cups)
to the bowl where the chicken marinated in spices and mix that together. Pour into the pan to deglaze the bottom. Add a few tablespoons of water and raise the heat to a boil.
Chop up the chicken into large chunks and it back into the pot with sauce. Add
Honey (1 Tbsp)
and let it bubble for 5 minutes while stirring gently.
Fresh Cilantro (1 Tbsp)
. Serve and enjoy!